Buttermilk Ice Cream with Caramel Syrup

3 May

When I was at my parent’s house, I found an ice cream maker.  How random is that? I have wanted one for quite some time and now I don’t have to go out and buy one.  When I got home, I started my search for an ice cream recipe that didn’t involve eggs. I found my perfect match in a back issue of Bon Appetite. It was so simple to make that I was doubtful it would turn out good.  However, I proved myself wrong when I tasted that first bite.  It tops vanilla and that says a lot. I made a batch of buttermilk caramel syrup  to drizzle on top but feel free to get creative. Enjoy!


  • 2 cups chilled whole milk
  • 1/2 cup sugar
  • 1 cup chilled heavy whipping cream
  • 1/3 cup buttermilk
Combine all ingredients in large bowl; stir until sugar dissolves. Process in ice cream maker according to manufactures instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours and up to two days.

One Response to “Buttermilk Ice Cream with Caramel Syrup”

  1. thatshowiroll May 5, 2011 at 12:39 pm #

    This ice-cream must be delicious! I love that has simple ingredients, those are always my favorite recipes. I also like my ice-cream to be egg-free, so I would have to try this really soon. Thanks for posting!

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